1 lb. smoked fish (boned, chopped)
1/2 cup chopped green onion
1/4 cup freshly squeezed lemon juice
1/4 cup cream cheese, softened
Preparation:
Place all ingredients in a food processor. Process until well mixed. Chill.
Paté will keep up to a week or more in the refrigerator.
Variation:
Use 1/2 lb. of smoked fish and 1/2 lb. smoked fish belly meat. This creates a richer, moister paté that is easier to spread.
Serving Suggestion:
Spread on crackers or toast points as Hors d’oeuvres.
Tim and Jason with Tim’s 250 lb. tuna.
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